Asia Halal Meat & Grocery, 5143 Lee Hwy, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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May 27, 2009 | Critical Procedures | 2 | 0 | Details / Comments |
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October 02, 2008 | Routine | 5 | 6 | Details / Comments |
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March 05, 2008 | Critical Procedures | - | - | Details / Comments |
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July 13, 2007 | Routine | 1 | 7 | Details / Comments |
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July 28, 2006 | Routine | 0 | 2 | Details / Comments |
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July 27, 2006 | Follow-up | 3 | 0 | Details / Comments |
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April 26, 2006 | Routine | 2 | 4 | Details / Comments |
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December 29, 2005 | Follow-up | 0 | 3 | Details / Comments |
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December 29, 2005 | Follow-up | 0 | 3 | Details / Comments |
May 27, 2009 (Critical Procedures)
Violations:
- 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the Big Five pathogens associated with food borne illness.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair. - 6-501.111C - Critical Flies were observed in the meat area.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
October 02, 2008 (Routine)
Violations:
- 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the major foodborne illnesses and symptoms.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food. - 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation. - 2-102.11C - Critical The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. - 2-103.11M - Food employees are not informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
The person in charge shall ensure that food employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under paragraph 2-201.11(A). - 2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands. No handwashing was observed by any of the food workers especially since the handsink didn't have any dispensing soap and towels.
Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in paragraph 2-403.11(B); (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands. - 3-201.11 - Critical The quail purchased from a NY supplier is not from an approved source. Stamps from Canada , AMCVH and Zabiha only.
Food shall be obtained from sources that comply with the law. Poultry must bear an approved stamp from the USDA. - 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw poultry (quail) was stored in the freezers over RTE food and meat.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-302.11 - Critical Repeat Some of the fish stored in the deep chest freezers were not wrapped.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock. - 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit. - 3-305.11 - Repeat Stored food is not protected from contamination. A large bag of potatoes was stored on the unsanitary walk-in refrigerator floor. Blood stains from the halal meat was also found on the bag.
Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth. - 4-302.12 - A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded. - 4-702.11 - Critical Utensils and food-contact surfaces of equipment were not sanitized after cleaning. There was no sanitizer available in the entire establishment.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use. - 6-301.11 - Repeat A supply of hand cleaning liquid, powder, or bar soap is not provided at the kitchen handwashing sink.
Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. - 6-301.12 - The kitchen handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
Other info: frozen Quail, no USDA inspection stamps, stamps from CA, AMCVH (Muslim trading association) and Zabiha only. Birds purchased from Asia Cash&Carry, Inc. located in Maspeth, NY 718/894-2505, asiaccinc@hotmail.com.
March 05, 2008 (Critical Procedures)
Violations:
- 2-301.12A - Corrected During Inspection Critical Food employees are not cleaning their hands and exposed portions of their arms properly due to absence of paper towels and handsoap.
Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices. - 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods (eggs stored over ready to eat food in the Bev Air cooler).
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
All packaged food items for sale to the public must be labeled.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
July 13, 2007 (Routine)
Violations:
- 3-302.11 - Critical Unwrapped or uncovered food in the walk in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 3-305.11 - Repeat Cases of corn oil stored on the floor.Food stored on the floor in the walk in.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-204.112 - There was no temperature measuring device located in the Arctic Air #2,the Frigidaire #1, the Frigidaire #2, the True 3 door glass freezer.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-501.11 - The lid was damaged to the Frigidaire #2 chest freezer.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code. - 5-501.17 - There is no cover to the feminine napkin refuse container in the employee toilet.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 6-201.11 - The ceiling tiles in the prep area are not designed, constructed, or installed so that they are smooth and easily cleanable.
The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable. - 6-301.11 - Corrected During Inspection Soap was not provided at the handwashing facility in the food prep area.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-501.12 - The floors behind the chest freezers were in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
July 28, 2006 (Routine)
Violations:
- 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. There is a box of goat meat on the walkin floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-402.11 - The handsink needs to be resealed to the wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
Blue Ridge Termite and Pest Control was there 7/27/06.
Facility is okay to reopen.
July 27, 2006 (Follow-up)
Violations:
- 6-501.111C - Critical Repeat 1. Several small roaches observed crawling on floor.2. Several small roaches observed on prep table.3. Large roach observed on floor.4. Large roach observed on wall by permit.5. One medium and one small roach observed in three comp. sink.6. Several flies observed in establishment.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 9.2-3.3 - Critical There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager. - 9.2-3.5 - Critical Establishment is hereby closed due to pest infestation.Health permit is suspended.
When an emergency exists, the county manager may without warning, notice or hearing, order the suspension of any license or certificate under Chapter 9.2 of this code if the holder of the license/certificate does not comply with the requirements of this chapter, if the operation of the establishment does not comply, or if the operation of the establishment otherwise constitutes a substantial and imminent health hazard to public health. Suspension is effective upon service of the notice. All food handling operations shall immediately cease.
This visit was made to conduct a follow-up on a complaint investigation.
Establishment is hereby closed due to pest infestation. Health permit is suspended.
Contact me once a licensed pest control technician has treated for roaches.
April 26, 2006 (Routine)
Violations:
- 2-301.14 - Critical A food employee failed to wash his or her hands after moving frozen uncovered raw fish that contaminated their hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food, and (I) After engaging in other activities that contaminate the hands. - 4-101.111 - Repeat The nonfood contact surface of the cardboard lining the shelf with the onions is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 5-205.11 - There was fish in the handsink.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-202.15 - The front door, back door and windows opened.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.11 - Soap was not provided at the handwashing facility front handsink.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-501.111C - Critical Many roaches of all stages found in the establishment.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
December 29, 2005 (Follow-up)
Violations:
- 4-201.11 - Repeat The large chest freezer and the "Kenmore" chest freezer are not designed and constructed to be durable [Two new "Artic Air" chest freezers were order on 12/22/05 to replace these units].
Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 6-501.11 - Repeat The is some loose cove base behind the "True" 3-dr freezer and behind the hot water heater. There is wall damage to the right of the hand sink in the rest-room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Repeat Harborage conditions exist. Roaches were observed on the floor by the "True" 3-dr freezer, at the door gasket of the large chest freezer, and on the bathroom sink vanity shelf. Roach droppings were observed on the walls of the facility.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
December 29, 2005 (Follow-up)
Violations:
- 4-201.11 - Repeat The large chest freezer and the "Kenmore" chest freezer are not designed and constructed to be durable [Two new "Artic Air" chest freezers were order on 12/22/05 to replace these units].
Remove these items from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 6-501.11 - Repeat The is some loose cove base behind the "True" 3-dr freezer and behind the hot water heater. There is wall damage to the right of the hand sink in the rest-room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Repeat Harborage conditions exist. Roaches were observed on the floor by the "True" 3-dr freezer, at the door gasket of the large chest freezer, and on the bathroom sink vanity shelf. Roach droppings were observed on the walls of the facility.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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